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140122 ||| eng |
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|a 9781461521778
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|a Shahidi, Fereidoon
|e [editor]
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| 245 |
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|a Flavor of Meat and Meat Products
|h Elektronische Ressource
|c edited by Fereidoon Shahidi
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| 250 |
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|a 1st ed. 1994
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| 260 |
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|a New York, NY
|b Springer US
|c 1994, 1994
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| 300 |
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|a XIII, 301 p
|b online resource
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|a 1 Flavor of meat and meat products—an overview -- 1.1 Introduction -- 1.2 Meat flavour volatiles -- 1.3 Impact of processing and storage on meat flavour -- References -- 1 Species flavours -- 2 The flavour of beef -- 3 The flavour of pork -- 4 The flavour of poultry meat -- 5 Sheepmeat odour and flavour -- 2 Role of meat constituents and processing on flavour -- 6 Umami flavour of meat -- 7 Lipid-derived off-flavours in meat—formation and inhibition -- 8 Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles -- 9 Maillard reactions and meat flavour development -- 10 The flavour of cured meat -- 11 Contribution of smoke flavourings to processed meats -- 12 Some aspects of the chemistry of meat flavour -- 3 Analytical methodologies -- 13 Instrumental methods of meat flavour analysis -- 14 Assessment of lipid oxidation and off-flavour development in meat and meat products -- 15 Sensory and statistical analyses in meat flavour research
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 028 |
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|a 10.1007/978-1-4615-2177-8
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| 856 |
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|u https://doi.org/10.1007/978-1-4615-2177-8?nosfx=y
|x Verlag
|3 Volltext
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|a 641.3
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|a 664
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| 520 |
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|a Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible
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